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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
3.0 out of 5 stars
Beginner's cheesemaking book,
By dvd3 "dvd3" (Los Angeles, CA United States) - See all my reviews
This review is from: Cheese and cheese-making (Macdonald guidelines) (Paperback)
I have this book. It was published in 1977 and is paperback. I don't remember where I bought it but I think it was in the one dollar pile at one of the many used bookstores here in Los Angeles. This is cheesemaking at its most elementary. Author Glynn Christian, a New Zealander who used to be cookery adviser to Thames Television, uses cultured buttermilk as his starter in all the recipes. This is fine and many other authors on cheesemaking give this alternative to professional cultures as a method for beginners (one can also use live yoghourt or live kefir) but he uses an archaic form of measuring acidity by titrating the ripening milk with phenolphthalein and Sodium Hydroxide - dangerous and messy - instead of pH paper. I would suggest a more up-to-date book - "Cheesemaking made easy" by Ricki and Robert Carroll or the free recipes on any of the home cheesemaking websites.
3.0 out of 5 stars
For cheese lovers,
By A Customer
This review is from: Cheese and cheese-making (Macdonald guidelines) (Paperback)
Very basic and pretty much out of date. I wouldn't go out of my way to get it when there are newer books on the market.
A better choice would be Home Cheese Making by Rikki Carroll. That has to be the best cheesemaking book on the market today. Home Cheese Making: Recipes for 75 Delicious Cheeses
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